Enchilada Casserole
Recipe courtesy Christine Waltermyer

Serves 8-10

Ingredients:
2 tablespoons sesame oil
1 cup diced onion
2 cloves garlic, minced
1 green bell pepper, diced
1 teaspoon cumin
1 cup pitted black olives, coarsely chopped
2 cups corn
2 teaspoons chili powder
Dash cayenne pepper, or to taste
1 cup salsa
2 cups tomato sauce
1 teaspoon sea salt, or to taste
18 corn tortillas
4 cups cooked pinto beans, or two 15-oz. cans

Directions:
Preheat oven to 350 F. Heat the oil in a large frying-pan.  Add onion and garlic and saute for 3 minutes, or until translucent.  Add pepper and cumin. Saute three more minutes, adding a little splash of water if needed to prevent sticking.  Add olives, corn, chili powder and cayenne pepper for about 3 minutes, or until softened.  Pour in the salsa, tomato sauce and sea salt and simmer 3 more minutes.  Adjust seasonings to taste and set aside.

Spray a 9 x 13-inch lasagna pan with olive oil cooking spray. Line the bottom with a layer of 6 tortillas, making sure you cover the entire bottom of the pan.  Spread half of the cooked pinto beans evenly over the tortillas. Cover beans with one third of the onion-pepper-olive sauce. Add another layer of tortillas, beans and sauce. Top with six more tortillas. Spread the top with the remaining portion of sauce.

Cover and bake 30 minutes.  Cool slightly before cutting and serving with a side of a fresh garden salad.